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Finally a proper chicken

Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
I've cooked lots of chickens on my egg, but I never felt any of them were as good as what are used to do on my old Weber kettle.  I think I have a winner tonight.

 I brined the bird overnight, which is typical for me. I'm cooking it indirect, which I prefer to raised direct.  The difference This time is that I got the grill stabilized at temperature, and put my smoking wood on simultaneous with the chicken.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It looks great.  Do you think that is what you were missing before- smoke flavor?  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • mahenryak
    mahenryak Posts: 1,324
    It does look great.  What temp?
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Cookinbob
    Cookinbob Posts: 1,691
    I was missing the smoke flavor, crispy skin, and the nice dark color.  I did use Cherry tonight which adds more color than some other woods, but it was a winner overall.  I cooked on the small at 350 - I think this is the first whole bird I have done on the small.  I would have spatchcocked, but knew it would not fit if I did.  Right now, the carcass and some of the skin and bones are simmering on the stove for stock.  Stock made from a smoked chicken is my favorite!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • minniemoh
    minniemoh Posts: 2,145
    Nice looking bird. How big was it? I do 5 lb spatchcock on the small and they fit just fine - I prefer indirect as well. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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